Parish Recipe Book

Blind Scouse – vegetarian – 'nothing with eyes in it'

Ingredients:

• 1 tablespoon of olive oil
• A knob of butter
• 1 large white onion quartered then thickly sliced
• 1 celery stick, sliced
• 250g of carrots (no need to peel) chopped into large chunks
• 600g of white potatoes peeled and chopped into roast potato sized pieces
• 1.5 pints of cold water
• 1 vegetable stock cube
• 1 teaspoon of ground black pepper
• 1 teaspoon of rosemary
• 1 teaspoon of vegan Worcester Sauce (if you’re not veggie or vegan, you can just
  use regular Worcestershire sauce)
• 3 heaped tablespoons of gravy granules

Method:

• Heat a large pan to a medium/high heat on the stove and add the oil, butter and
  onion
• When the onion is sizzling add the other veg and cook for 5 mins, stirring every so
  often so they don’t stick to the bottom of the pan
• Add your water and crumble in the stock cube. There should be enough water to
  just cover the veg
• Give everything a good stir, and put the lid on. (An upturned heat proof dish or a big
  sheet of tinfoil works too if you don’t have a lid)
• Bring to the boil and turn the heat down so it’s simmering and leave for 30 mins,
  stirring occasionally
• Add the black pepper, rosemary, Worcester Sauce and gravy granules
• Mix well, cover and simmer for another 40 mins (though the longer the better),
  stirring occasionally
• Serve with plenty of crusty bread and a good helping of Pickled Red Cabbage.

Cardinal Vincent Nichols' recommendation

 

Tuna-Cheese Bake

This can be adapted according to taste and quantities

Ingredients:

• Potatoes cooked and mashed
• Tinned Tuna in brine and drained
• Finely chopped onion—very small quantity
• Grated cheese—any hard cheese
• Seasonings: Salt & Pepper/oregano/herbs

Method

• Combine potatoes, Tuna and Cheese and onion. Season well and add any herbs -
  dried are probably better if the food is to be frozen
• For immediate use, put into an oven proof dish and cover with more grated cheese
  and heat in the oven until cheese has melted and begun to brown. Gas 6/7 Electric
  175 C
• This will freeze well. The cheese topping can be added once the mixture has
  defrosted and before heating
• Serve with green vegetables

With many thanks to Chris Smith

 

Chicken Tikka Masala

Ingredients

Chicken breasts - if possible, otherwise use skinless thighs

For the marinade:

•  Curry powder
• 1 small tub of yoghurt
• Tikka paste
• Fresh mint
• pinch of salt

For the sauce:

• A jar of curry sauce
• 1 Table spoon of ground almonds
• 3 Teaspoons sugar
• 1 small tub of cream

Method

• Mix the marinade and rub over the chicken – cover and leave over night in the
  fridge – this helps to build the flavour
• Cook the chicken for about 20 minutes
• Remove for the oven and while it cools a little and prepare the sauce
• Heat some oil in a large pan and gently fry some ginger (powder or fresh) and some
  garlic just for a few minutes
• Add the curry sauce
• Cut the chicken into bite-size pieces
• Add the chicken to the sauce and cook gently for 20 minutes
• Slowly add the cream

This will easily freeze

With many thanks to Paul at The Tandoori Cottage, Manchester Road, Walkden

 

Pasta with Garlic, Olive Oil and Chilli

Ingredients:

• Red Chillies
• Garlic Cloves
• Extra Virgin Olive Oil
• Pasta

Method:

• Cut the chillies and garlic into rounds
• Cook the pasta in a pan of boiling water
• Warm a pan with plenty of extra virgin olive oil
• Add the chilli and garlic and fry gently
• Add a ladle of the cooking water to the pan

Three minutes before the pasta is cooked add the pasta to the sauce and mix

Finish with chopped parsley

 

Salsa Amatriciana

Ingredients:

• Red Onion
• Diced Pancetta (or smoked bacon lardons)
• Tomato Passata
• Salt and Pepper

Method:

• Fry the onions and pancetta
• Add white wine and reduce the liquid (if you wish)
• Add the passata and boil over a low heat

Adjust the seasoning with salt and pepper as desired

With many thanks to Due Amici, Bridgewater Road, Walkden

 

Mixed Bean Casserole

Ingredients:

• Tinned Mixed Beans (or individual tins of your choice)
• Tomato Passata
• Onion and Garlic
• Selection of vegetables – anything left over in the fridge
• Stock Cube

Method:

• Roast the vegetables in the oven with a little olive oil or cooking spray
• Chop the onion and garlic and fry gently to soften
• Add the beans, roasted vegetables and passata and heat gently
• Dissolve the stock cube in a little boiling water and add to the pan

Season to taste and serve

With many thanks to Bishop John Arnold

 

Mexican Liver

Ingredients:

• 2 medium onions
• Liver( I use lamb’s )
• Tin kidney beans or Baked beans
• Tin chopped tomatoes
• 1oz butter/oil
• Chilli powder
• Mixed herbs(dried)
• 1oz flour

Method:

• Fry the onions till soft. slice the liver finely and add to onions - cook till browned
• Reduce heat and cook for further 5 mins
• Stir in flour, chilli powder and mixed herbs, cook for a further minute
• Add tomatoes and beans and cook for 10-15 mins covered with a lid

Serve with rice, crusty bread or jacket potato

With many thanks to Sue Latham